Grilled Shrimp and Scallops
It's so hot in Florida now......can we get a break from the heat? Probably not....so what we wanted was a cool summer meal of light seafood and a crisp cold white wine.
Sea scallops are the bigger meatier yummy version of the tiny bay scallops. If you have a grill basket or bowl, this is an easy summertime meal to toss together.
Slice up a few of the sea scallops. They are so much larger than the bay scallops and won’t, even cut in half, fall through the holes in the wok. Peel about a half pound of medium to large sized shrimp. The pink shrimp have a sweeter taste.
Now slice up a few veggies of your choice – we used few portabellas as well as white mushrooms, scallions chopped in 2 inch bits and sliced green bell pepper. Mix the seafood with the veggies and toss in olive oil or sesame oil. A dash of sea salt and tiny sprinkle of black pepper.
Doug is the grill master – I am only allowed to grill chicken and that is fine with me. Here he is with his Teflon coated wok.
It actually takes longer for the charcoal to burn down to the appropriate temperature than it will for the seafood to cook.
This is a tiny but blurry but you can see the large succulent chunks of seafood…..the grilled smoky taste is fabulous.
If you like pasta or rice with this meal you need to prepare it about the time the charcoal is lit so it’s done in time. We like the Butoni pasta sold in the refrigerated case. The linguine takes 3 minutes to boil.
Again with the white plates….I still haven’t gotten coral, green or blue to accentuate the pale colors of seafood and pasta.
We had an icy cold bottle of Chardonnay with this meal. If you have a grill, this is a fast summertime meal that I recommend. Especially as I didn’t need to cook much that evening. Mmmm mmmmmmm.
This isn’t food related but check out how well my pineapple plant and spider plants are doing. The pineapple needs trimming. I did get one tiny pineapple off it and it was so cute. But it wasn’t sweet….hoping for another one but no luck yet.
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